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. 2019 Feb 13;56(3):1371–1379. doi: 10.1007/s13197-019-03611-1

Fig. 4.

Fig. 4

Proposed mechanisms for the observed effects of cooling on the meat quality and oxidative systems in chicken thigh meat. WHC = water holding capacity, CAT = catalase, GSH-Px = glutathione peroxidase SOD = superoxide dismutase activity, TBA-RS = thiobarbituric acid-reactive substances, SB = Schiff base and tryp = tryptophan